Appetizers

• WOOD OVEN QUESADILLA

  Flour tortilla filled with mozzarella cheese and braised pork carnitas with tomatillo-avocado salsa and chipotle cream  13

• CRAB CAKES

  Crab Cakes with a remoulade and lemon tartar sauce with mixed greens  14.5

• SHOESTRING ONION RINGS

  Piled high Mexican sweet onions thinly sliced and coated in buttermilk and cornmeal, tossed in freshly chopped garlic, parsley and sea salt, served with ranch sauce  7.5

• BEER BRAISED PORK SHOULDER

  Cheddar polenta topped with tomatillo-avocado salsa, sour cream and chipotle sauce  12.5

• CRISPY CALAMARI

  Lightly battered and fried calamari with house made cocktail sauce and lemon aïoli  13.5

• AHI TUNA TARTARE*

  Ahi Tuna with avocado, wakame, and mandarin oranges in a citrus soy lime dressing topped with crispy wontons and a sesame ginger glaze  15.5

• ARANCINI

  Crispy risotto cakes breaded in panko and stuffed with fresh mozzarella, sundried tomatoes, prosciutto, with marinara and pesto  10.5

• FLATBREAD

  Salmon, tomatoes, red onions, capers, basil, roasted garlic cream sauce, mozzarella and parmesan  14

Soups

• Soup of the day

  Chef's soup of the day  Cup 5 | Bowl 7

• Spicy Black Bean Soup

  Sour cream and roasted tomato salsa  Cup 5 | Bowl 7

Starter Salad

• Mixed Baby Greens

  Organic greens tossed in balsamic vinaigrette  7  With Point Reyes bleu cheese crumbles and candied walnuts  8

• CAESAR SALAD*

  Romaine hearts, garlic croutons andshaved parmesan  9

• MUSHROOM SALAD

  Sliced mushrooms, Jarlsberg cheese, extra virgin olive oil, lemon juice and parsley  10  Add Mary's Chicken  4

• ROASTED BEET SALAD

  Baby arugula with roasted beets, candied walnuts and goat cheese tossed in a lemon vinaigrette  11

ENTRÉE SALADS

• CHOICE OF CAESARS*

  Romaine hearts, garlic croutons and shaved parmesan with your choice of grilled Mary’s chicken breast, crispy calamari or grilled prawns  15

• ASIAN CHICKEN SALAD

  Grilled Mary’s chicken shredded and tossed with romaine hearts and Chinese black bean vinaigrette garnished with mushrooms, fried wontons, almonds, daikon, carrots and sesame seeds  14

• Z COBB SALAD

  Hearts of romaine with Grilled Mary’s chicken breast, crispy bacon, avocado, baby artichoke, Roma tomatoes and hard-boiled egg in a creamy gorgonzola dressing  16

• GRILLED PRAWN SALAD

  Baby spinach with grilled prawns, cherry tomatoes, red onions, feta cheese, chopped egg and candied walnuts in balsamic vinaigrette  17.5

• CRAB & AVOCADO SALAD

  Seasoned Dungeness crab with avocado and lime relish, fresh tomatoes, bell pepper pico de gallo sour cream and side of mixed greens  20.5

ENTRÉES

• GRILLED PORK CHOP*

  Topped with caramelized apples & sweet onion gravy, served with butternut squash potato cake, sautéed spinach with garlic  24

• MUSTARD CHICKEN

  Lightly breaded Mary’s chicken, pan seared and topped with lemon aïoli with mashed potatoes, fresh baby spinach dressed with sherry vinaigrette, Applewood smoked bacon, cherry tomatoes, carrots, zucchini and squash  21

• GRILLED FILET MIGNON*

  With a red wine mushroom sauce, garlic mashed potatoes, and grilled asparagus  40

• SEARED SEA SCALLOPS

  Over creamy pesto risotto with green peas, baby artichoke, bell pepper, red onions, zucchini and topped with parmesan cheese  30

• BRAISED BEEF SHORT RIBS

  Red wine reduction with crispy cheddar polenta, caramelized carrots & parsnips topped with horseradish cream and crispy onion rings  29

• GRILLED SALMON

  Lemon butter sauce & ginger teriyaki glaze with parmesan green onion mashed potatoes and sautéed seasonal vegetables  28.5

• GRILLED AMERICAN KOBE STEAK*

  Snake River Farms Kobe beef with a porcini mushroom sauce and sautéed crimini mushrooms, mashed potatoes and fresh spinach  30

• GRILLED RACK OF LAMB*

  Grilled coriander crusted rack of lamb with orange miso vinaigrette and balsamic gastrique served with roasted rosemary Yukon gold potatoes and grilled zucchini  30

• “THE DAILY GRIND” Z-BURGER*

  Freshly ground in a hand-formed chuck patty with caramelized onions, mustard-mayonnaise, lettuce, tomatoes and pickles served with your choice of fries, soup or green salad  13.5

  Add cheddar, bacon, bleu cheese, sautéed mushrooms 1.5 each

  Add avocado 2

Pasta

• BUTTERNUT SQUASH RAVIOLI

  House made ravioli stuffed with butternut squash in an apple cider cream sauce with caramelized onions, fried sage, toasted hazelnuts and topped with parmesan cheese  18

• PAPPARDELLE BOLOGNESE

  House made pappardelle pasta with ground filet mignon, pork, carrots, onions, garlic and tomato Bolognese topped with ricotta and parmesan  21.5

• CANNELLONI

  House made pasta stuffed with grilled chicken breast, baby artichoke, ricotta, mozzarella and baby spinach in an arrabbiata cream sauce topped with parmesan  21

• FETTUCCINE ALFREDO

  House made fettuccine with prawns, bacon, baby artichoke, sundried tomatoes and roasted garlic in a Tequila lime alfredo sauce topped with parmesan  24

Wood Fire Pizza

Small 14 | Large 20

• CLASSIC MARGHERITE

  Fresh basil leaves, tomato-basil sauce and fresh mozzarella

• PEPPERONI

  Mushrooms, Kalamata olives, tomato sauce and mozzarella

• BASIL PESTO

  Tomatoes, toasted pine nuts, asparagus, fontina cheese, mozzarella and goat cheese

• ITALIAN MEAT TRIO

  pepperoni, salami, Italian sausage, red bell peppers, tomato sauce and mozzarella

• GARLIC CHICKEN & BACON

  asparagus, roasted garlic cream sauce, mozzarella and fontina cheese

• SMOKED HAM

  mushrooms, red onions and mozzarella

• BBQ CHICKEN

  BBQ sauce, red onions, baby artichokes, bacon, fontina, and mozzarella cheese

• CARAMELIZED PEAR & CRISPY PROSCIUTTO

  caramelized onions, honey, fresh arugula and mozzarella

• GOAT CHEESE CALZONE

  prosciutto, artichokes, caramelized onions, goat cheese and fontina

• VEGETARIAN CALZONE

  artichokes, mushrooms, tomatoes, olives, onions, tomato sauce and mozzarella

• HAM CALZONE

  smoked ham, tomatoes, basil, mozzarella and parmesan